Theresa Mitnik Profile - (10819428)

cook's profile

Theresa Mitnik

Theresa Mitnik
Home Town: Johnstown, Pennsylvania, USA
Living In:
Member Since: Nov. 2006
Cooking Level: Expert
Cooking Interests: Asian, Mexican, Italian, Middle Eastern
Hobbies: Knitting, Sewing, Gardening, Walking, Reading Books, Music
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Lady Abilene Brown (Abby)
About this Cook
Happily married for 36 years. Have one daughter, married, no grandchildren yet! I taught First Grade for 34 years and have been retired for 2 years now. I love to cook and try new recipes and I love that gives me that opportunity.
My cooking tragedies
I made a pierogi casserole for the first time and because the recipe called for soooo much butter, it started my oven on fire!!!! That was the last time I ever used that recipe!
Recipe Reviews 5 reviews
Mom's Stovetop Pork Ribs
These ribs were full of flavor and very good. I didn't have any lime so I used lemon instead. I also added flour to the pan to make a sauce for the ribs and served with buttered noodles. I used country ribs (boneless) and it took about 1 1/2 to 2 hours for the ribs to cook down. I will definitely make this recipe again. I think I will try grilling and also in the pressure cooker as mentioned in another review. Thanks for sharing! :D

1 user found this review helpful
Reviewed On: Aug. 19, 2008
Spinach Chicken Parmesan
I loved this recipe! I have a husband who is a very picky eater. He thought this was good, too and that's saying a lot. Since I didn't have boneless chicken, I used bone-in breast and thighs. I didn't have the pimentos so I left those out altogether. I did add mushrooms to the spinach and sauce. I also used fresh, baby spinach instead of the frozen spinach. I made couscous to serve as a side with the chicken which worked out very nicely . . . good combination. The only thing I will do next time I make this recipe is to double the spinach and sauce so as to have enough to use over the couscous. Thanks for such a tasty and easy recipe!

0 users found this review helpful
Reviewed On: Jul. 18, 2008
Pan-Fried Asparagus
My husband and I love this recipe. Until last year, we had never eaten or cooked asparagus!! We were served some with our entree at a well-known restaurant and were fans from then on. But this recipe really adds flavor and I use garlic whenever I can. I do hate to alter recipes, but I did a little "tweeking" with yours Kim. I used less olive oil and butter and I only added the garlic at the very end so it wouldn't get too brown and taste bitter. What a great recipe, a "keeper" for sure! Thanks so much for sharing, Kim.

0 users found this review helpful
Reviewed On: Apr. 2, 2008

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